No-Knead Dutch Oven Pickle Bread
No-Knead Dutch Oven Pickle Bread, a rustic loaf with a crisp crust and airy crumb, studded with chopped pickles and dill throughout.
Equipment
- large mixing bowl
- dough scraper or large rubber spatula
- Dutch oven with lid
Ingredients
- 4 1/2 cups all-purpose flour plus extra for parchment paper
- 1 tablespoon granulated sugar
- 1 (1/4 ounce packet) instant yeast (2 1/4 teaspoons)
- 1 tablespoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup pickle juice room temperature
- 1 cup warm water
- 1/4 cup finely chopped dill pickles well drained & pat dry
- dill pickle slices (for top of bread) well drained & pat dry, to taste
- sea salt (for top of bread) to taste
Instructions
- Add the flour, sugar, yeast, dill, garlic powder, and onion powder to a large mixing bowl and stir to combine.
- Create a well in the middle of the dry ingredients and pour the room temperature pickle juice and warm water into the well. Stir until combined and you get a shaggy dough. Add the chopped pickles and stir to combine. The dough will be wet and sticky. Cover the bowl with plastic wrap, a lid, or dish towel, and place it in a warm spot in the kitchen. Let the dough rise for 2+ hours or until it has doubled in size.
- 15-20 minutes before the dough is done rising, place the empty Dutch oven in the oven and preheat it to 450℉
- Sprinkle a little bit of flour over a sheet of parchment paper. When the dough is done rising, use a greased dough scraper or rubber spatula to help transfer the dough to the parchment paper. The dough is sticky, but try to shape it into a round loaf.
- Remove the Dutch oven from the preheated oven and carefully transfer the parchment paper with the dough to the Dutch oven. Place sliced pickles on top (to taste) and sprinkle with a little salt. Place the lid on the Dutch oven and bake at 450℉ for 45 minutes, then remove the lid and bake for another 10 minutes to crisp up the crust.
- When done, transfer the bread to a cooling rack to cool completely before slicing. If you slice it when it's warm, it will compress the bread and make it gummy.
- This bread is delicious for toast, sandwiches, and dunking in soup. Enjoy!
Video
Notes
- 1 tablespoon of dried dill = 3 tablespoons of fresh dill
- The more flavorful your pickle brine is, the more flavorful the bread will be.
- Make sure to measure flour properly with the spoon & level method. Spoon flour into a measuring cup and level it off with a knife.
- The chopped pickles should be in small pieces to avoid soggy pockets in the bread. See ingredient photo for size.
- Store bread at room temperature for 2-3 days. Refrigeration may dry out the bread.
- The bread can be sliced, wrapped in foil or plastic wrap, then frozen in freezer-safe bags. For the best quality, use within 2 months.
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